CN109181945A - A kind of preparation process of bamboo wine - Google Patents
A kind of preparation process of bamboo wine Download PDFInfo
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- CN109181945A CN109181945A CN201811405083.7A CN201811405083A CN109181945A CN 109181945 A CN109181945 A CN 109181945A CN 201811405083 A CN201811405083 A CN 201811405083A CN 109181945 A CN109181945 A CN 109181945A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of preparation processes of bamboo wine, belong to the preparation process of spirituosity drink, the brewing of base liquor is carried out by using the bamboo water rich in fresh bamboo extract, the leaf of bamboo is impregnated in base liquor and chrysanthemum obtains bamboo base liquor, finally bamboo base liquor is injected into bamboo living and is grown together with bamboo, obtains bamboo wine after cutting down ring.The preparation process of bamboo wine provided by the invention, simply, it is easily operated and using mechanical equipment it is few, cost is relatively low, it ensure that the nutritional ingredient in bamboo can be adequately dissolved into finished wine, fermentation efficiency is high, harmful substance is free of in finished wine, is not added chemical addition agent, is suitble to drink in any season and is not easy to get angry；Finished wine golden yellow color, degree is moderate, and mouthfeel is soft, and the new perfume of taste, bamboo are aromatic strongly fragrant naturally, having anti-oxidant.Anti-aging improves the health-care efficacies such as immunity；The used bamboo living of institute will not be dead, the subsequent production that can proceed with bamboo wine or fell bamboo product is made.
Description
Technical field
The invention belongs to the preparation processes of spirituosity drink, and in particular to a kind of preparation process of bamboo wine.
Background technique
With the enhancing that human health is realized, modern drinks in addition to pursuing the flavor of wine, mouthfeel or drinking in social activity
Outside, the quality of wine and health-care efficacy are also had higher requirement, more consumer orientations are in the natural brewing of purchase, mouthfeel
It is pure and mild not stimulate, without chemical addition agent and with the drinks drink of certain health-care efficacy.Bamboo wine is distinctive clear because having bamboo
Perfume (or spice), the ingredients such as bamboo-leaves flavones, polysaccharide, amino acid terpene, alkaloid, phenolic acid being rich in brewing process in fresh bamboo also will increase bamboo
The health-care efficacy of wine, so that bamboo wine obtains liking for more and more consumers.
Production bamboo wine is mainly the following mode in the prior art: one, the white wine made directly being filled to fresh
In the thick bamboo tube of bamboo processing, sealing sale is then directly carried out, such as application No. is 201710441451.2 Chinese patents, but this
Kind method can only accomplish to be similar to, and bamboo can not carry out the generation and accumulation of nutriment again after being cut down, and be incorporated by bamboo wall white
The nutritional ingredient denier of wine.Some producers wine leakage in thick bamboo tube in order to prevent in thick bamboo tube production process simultaneously, mostly can be
Thick bamboo tube inner wall carries out coating processing, so that the wine in thick bamboo tube can not be acted on thick bamboo tube, micro effective component in this in season bamboo
It can not incorporate in wine；Two, by bamboo it is broken after solid state fermentation is carried out together with grain, such as application No. is 200510022206.5,
201510830255.5 Chinese patent, this method a large amount of fresh bamboo clast since needs add, can reduce the dosage of grain,
Leading to the reduction of amount of starch causes fermentation efficiency to reduce, and the mouthfeel of obtained finished wine is also not so good as pure grain brewing, subsequent also to need
Blend and just can be carried out sale, can not be also better extracted with the fresh bamboo sap in seasonings bamboo；Three, white by what is made
Wine is squeezed into bamboo living to be grown together with work bamboo, such as application No. is 201510486786.7 Chinese patent, this method if it is desired to
It allows the nutritional ingredient in bamboo living to be fully dissolved into white wine, takes a long time culture, the time is longer, contained in white wine
Nutriment in bamboo is more, but prolonged syntrophism not only will affect the growth of bamboo living, can also make in fresh bamboo
White wine be diluted the Alcohol degree and mouthfeel for excessively influencing finished product.
Summary of the invention
In order to overcome the defects of the prior art described above, the technical problems to be solved by the present invention are: providing a kind of in bamboo living
The preparation process of the middle production higher bamboo wine of bamboo juice content.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of preparation process of bamboo wine, including with
Lower step:
(1) preparation of bamboo water: by one of culm and the leaf of bamboo or two kinds of progress boilings, bamboo is obtained after filtering
Water；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, fermented to obtain fermentation liquid；
(3) it the distillation of wine base: will be distilled to obtain base liquor in fermentation liquid device saccharifying tank obtained by step (2)；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, filtered
Obtain bamboo base liquor；
(5) preparation of bamboo wine: solid impurity will be filtered off after bamboo base liquor ageing；The aperture on the ring of bamboo living, after filtering
Bamboo base liquor bamboo that ring is injected by aperture it is intracavitary, aperture is blocked with bamboo stick after injection；Every bamboo selects 3 bamboos
It saves and injects bamboo base liquor, it is mutually non-conterminous between 3 rings；
(6) preparation of bamboo wine finished product: the bamboo continued growth 7-15d for being marked with bamboo base liquor is allowed.
The beneficial effects of the present invention are: the manufacture craft of bamboo wine provided by the invention is simple, it is easily operated and use machine
Tool equipment is few, and cost is relatively low；Obtained bamboo wine is free of harmful substance, does not add chemical addition agent, is suitble to drink in any season
With and be not easy to get angry；Finished wine golden yellow color, degree is moderate, and mouthfeel is more soft, and the new perfume of taste, bamboo are aromatic strongly fragrant naturally, having
It is anti-oxidant.Anti-aging improves the health-care efficacies such as immunity；The used bamboo living of institute will not be dead, subsequent to can proceed with bamboo wine
Production or carry out fell bamboo product is made.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: the brewing of base liquor is carried out by the bamboo water rich in fresh bamboo extract, then at
The leaf of bamboo is impregnated in base liquor and obtains bamboo base liquor, and finally bamboo base liquor is injected in bamboo living and is grown together with bamboo, the nutrition in bamboo is made
Ingredient can be adequately dissolved into finished wine, and guarantee the degree of finished wine, while not destroying the growth of bamboo.
The present invention provides a kind of preparation process of bamboo wine, comprising the following steps:
(1) preparation of bamboo water: by one of culm and the leaf of bamboo or two kinds of progress boilings, bamboo is obtained after filtering
Water；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, fermented to obtain fermentation liquid；
(3) it the distillation of wine base: will be distilled to obtain base liquor in fermentation liquid device saccharifying tank obtained by step (2)；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, filtered
Obtain bamboo base liquor；
(5) preparation of bamboo wine: solid impurity will be filtered off after bamboo base liquor ageing；The aperture on the ring of bamboo living, after filtering
Bamboo base liquor bamboo that ring is injected by aperture it is intracavitary, aperture is blocked with bamboo stick after injection；Every bamboo selects 3 bamboos
It saves and injects bamboo base liquor, it is mutually non-conterminous between 3 rings；
(6) preparation of bamboo wine finished product: the bamboo continued growth 7-15d for being marked with bamboo base liquor is allowed.
As can be seen from the above description, the beneficial effects of the present invention are: it is obtained using bamboo water and grain co-fermentation, distillation
Base liquor, fermentation efficiency is high, and obtained base liquor bamboo juice content is higher, biological enzyme, amino acid and vitamin containing in bamboo；?
It is put into the fresh leaf of bamboo and chrysanthemum in base liquor and impregnates simultaneously ageing, the harmful substance in base liquor can be made to volatilize, in the leaf of bamboo and chrysanthemum
Nutriment incorporated in bamboo base liquor in long period of soaking, collective effect make finally obtained finished product be suitble to any season drink
With, be not easy to get angry, and have it is anti-oxidant.Anti-aging improves the health-care efficacies such as immunity；Bamboo base liquor is injected into bamboo living jointly
Growth, during the growth process, bamboo absorb the harmful substance in bamboo base liquor, and part bamboo base liquor is replaced with bamboo juice, bamboo juice
In nutritional ingredient be further dissolved in bamboo base liquor, finally obtained finished wine golden yellow color, change base liquor it is strong,
Degree reduces, and mouthfeel is more soft, new fragrant, the aromatic strongly fragrant nature of bamboo of taste.
Further, the culm in the step (1) and the leaf of bamboo are derived from the bamboo of growth 1-3, the culm and bamboo
The weight ratio of leaf is 100:5-10.
Seen from the above description, it in the culm and the leaf of bamboo of bamboo for growing 1-3, is also easy to mention rich in all kinds of nutriments
It takes, selects culm that weight ratio is 100:5-10 and the leaf of bamboo that can effectively improve the bamboo juice content in fermentation liquid, while by bamboo
Specific nutritional ingredient is dissolved into fermentation liquid in leaf.
Further, the weight ratio of grain, distiller's yeast and bamboo water described in the step (2) is 100:1-2:200-220.
Further, the grain in the step (2) includes 10-25 parts of coixlacrymajobi powder, 0-50 parts of corn, 30-80 parts of jowar
With 0-50 parts of rice.
Seen from the above description, coixlacrymajobi powder is conducive to microbial fermentation while its water-soluble nutrient substance is dissolvable in water base liquor
In, coixlacrymajobi powder and jowar co-fermentation can reconcile the mouthfeel of base liquor, so that long at wine mouthfeel more preferably faint scent and have promoting menstruation
Arteries and veins, promoting the circulation of qi and blood, the positive dispelling cold of temperature, soothing liver-qi stagnation and other effects.
Further, the fermentation time in the step (2) are as follows: ferment 13-16d at 26-35 DEG C, ferments at 11-19 DEG C
Ferment 20-23d at 29-32d, 20-25 DEG C.
Seen from the above description, used fermentation raw material content of starch is high, and fermentation efficiency is high, passes through adjusting according to room temperature
Rapid Fermentation can be completed in number of days, no longer needs to using equipment such as insulating boxs, easy to operate and being capable of save the cost.
Further, base liquor described in the step (4), the weight ratio of the fresh leaf of bamboo and chrysanthemum are as follows: 100:4-10:1-3.
Seen from the above description, base liquor, the weight ratio of the fresh leaf of bamboo and chrysanthemum are as follows: 100:4-10:1-3, it can be utmostly
The nutritional ingredient in the fresh leaf of bamboo and chrysanthemum extracted obtain bamboo base liquor into base liquor, will not be excessively added and cause to waste or add
Add it is excessively micro do not have health-care effect, the mouthfeel and taste of final finished wine will not be influenced.
Further, the time of bamboo base liquor ageing is at least 2 years in the step (5).
Seen from the above description, bamboo base liquor ageing at least 2 years can make the harmful substance in base liquor volatilize, make to impregnate
The nutriment of object sufficiently incorporates in bamboo base liquor in long period of soaking, and collective effect makes finally obtained finished product mouthfeel more alcohol
It does not stimulate, fragrance is more strong.
Further, the work bamboo of the step (5) is the bamboo for growing 2 years, and the diameter of the ring is 8-12cm, length
For 13-20cm.
Seen from the above description, the work bamboo of selection is the bamboo for growing 2 years, and the diameter of the ring is 8-12cm, length
For 13-20cm, this kind of bamboo growth is vigorous, and moisture content is more and the nutriment that contains is abundant, the capacity for liquor that can be accommodated
It is close with the finished wine specification routinely sold in the market.
Further, the step (5) is the aperture on ring the step of are as follows: in the top for the ring for needing to inject bamboo base liquor
The bottom end of a section ring open up the first aperture with electric drill, reuse that microbit is oblique to be protruded into the first aperture and needing to inject
The ring of the top of the ring of bamboo base liquor, which covers, opens up second orifice, is finally injected bamboo base liquor from second orifice using High Pressure Gun
The bamboo of ring is intracavitary.
Seen from the above description, by the above method to note wine is carried out in ring, one can be operated and High Pressure Gun note wine
The gas of speed fastly, in ring is easy to be discharged, and will not damage ring lid, while being sealed after drinking convenient for note.
Further, the amount of injection bamboo base liquor is 500 milliliters in the step (5).
Seen from the above description, the amount for injecting bamboo base liquor is 500 milliliters, and the finished wine made meets open market sale
The capacity of finished wine is easy to consumer and chooses.
Embodiment 1:
A kind of preparation process of bamboo wine, comprising the following steps:
(1) it the preparation of bamboo water: is cleaned after culm and the leaf of bamboo are crushed, then clean broken bamboo is put into pot, be added
Mountain spring water after filter carries out boiling；Remove slag, filter, cool down after obtain bamboo water；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, and are fermented in device jar fermenter
Liquid, fermentation time 13d, fermentation time are July, and temperature is 28-34 DEG C, and not timing is stirred in fermentation process, the grain
The weight ratio of food, distiller's yeast and bamboo water is 100:1:200, and the grain is by weight are as follows: 80 parts and 20 parts of lotus-seed-heart powder of jowar；
(3) it the distillation of wine base: will be distilled in fermentation liquid device saccharifying tank, distillation obtains 60 degree of wine base as base
Wine is filtered and is cooled to room temperature rear spare；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, obtained
Bamboo base liquor, the weight ratio of the base liquor, the fresh leaf of bamboo and chrysanthemum are as follows: 100:5:1；
(5) preparation of bamboo wine: the bamboo base liquor for having impregnated 2 years or more is opened into cylinder and filters off solid impurity；In the ring of bamboo living
Upper aperture, the bamboo that filtered 500 milliliters of bamboo base liquor is injected into ring by aperture is intracavitary, will with bamboo stick after injection
Aperture is blocked；Every bamboo selects 3 rings injection bamboo base liquors, mutually non-conterminous between 3 rings；3 rings selected
Diameter and length are respectively 8cm*13cm, 10cm*17cm and 11cm*20cm；
(6) preparation of bamboo wine finished product: allowing after being marked with the bamboo continued growth 14d of bamboo base liquor, will be marked with the bamboo of bamboo base liquor
It is cut down together with the bottom of upper section ring connected to it and the top of next section ring, the slub length part cut down is
28cm, 30cm and 32cm；By the oblique cutting in the top for the ring cut down, the first aperture and second small is opened up on the bamboo wall at angle
Hole, first aperture and second orifice are oppositely arranged, and portable rope is sequentially passed through the first aperture and second orifice and is knotted；
(7) the finished product bamboo wine that step (6) obtains is placed in hermetic bag and is vacuumized, the finished product bamboo after sealing is vacuumized
Wine is placed in refrigeration indoor storage；
Bamboo in the step (1) is the culm of the bamboo of growth 1 year, and the leaf of bamboo is to adopt on the bamboo for grow 1 year
The weight ratio of the fresh leaf of bamboo plucked, the culm and the leaf of bamboo is 100:10；
The step (5) is the aperture on ring the step of are as follows: the section bamboo in the top for the ring for needing to inject bamboo base liquor
The bottom end of section opens up the first aperture with electric drill, reuses that microbit is oblique to be protruded into the first aperture and needing to inject bamboo base liquor
The ring of the top of ring, which covers, opens up second orifice, and bamboo base liquor is finally injected to the bamboo of ring using High Pressure Gun from second orifice
Intracavitary, connection is less than the injection head of second orifice diameter on giant.
Embodiment 2:
A kind of preparation process of bamboo wine, comprising the following steps:
(1) it the preparation of bamboo water: is cleaned after culm and the leaf of bamboo are crushed, then clean broken bamboo is put into pot, be added
Mountain spring water after filter carries out boiling；Remove slag, filter, cool down after obtain bamboo water；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, and are fermented in device jar fermenter
Liquid, fermentation time 30d, fermentation carry out in January, and temperature is 28-34 DEG C, and temperature is 10-15 DEG C, in fermentation process not timing into
The weight ratio of row stirring, the grain, distiller's yeast and bamboo water is 100:2:220, and the grain is by weight are as follows: jowar 30
Part, 30 parts of rice, 30 parts of corn and 10 parts of lotus-seed-heart powder；
(3) it the distillation of wine base: will be distilled in fermentation liquid device saccharifying tank, distillation obtains 50 degree of wine base as base
Wine is filtered and is cooled to room temperature rear spare；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, obtained
Bamboo base liquor, the weight ratio of the base liquor, the fresh leaf of bamboo and chrysanthemum are as follows: 100:4:3；
(5) preparation of bamboo wine: the bamboo base liquor for having impregnated 2 years or more is opened into cylinder and filters off solid impurity；In the ring of bamboo living
Upper aperture, the bamboo that filtered 500 milliliters of bamboo base liquor is injected into ring by aperture is intracavitary, will with bamboo stick after injection
Aperture is blocked；Every bamboo selects 3 rings injection bamboo base liquors, mutually non-conterminous between 3 rings；3 rings selected
Diameter and length are respectively 9cm*13cm, 9cm*15cm and 11cm*19cm；
(6) preparation of bamboo wine finished product: allowing after being marked with the bamboo continued growth 15d of bamboo base liquor, will be marked with the bamboo of bamboo base liquor
It is cut down together with the bottom of upper section ring connected to it and the top of next section ring, the slub length part cut down is
29cm, 29cm and 32cm；By the oblique cutting in the top for the ring cut down, the first aperture and second small is opened up on the bamboo wall at angle
Hole, first aperture and second orifice are oppositely arranged, and portable rope is sequentially passed through the first aperture and second orifice and is knotted；
Bamboo in the step (1) is the culm of the bamboo of growth 1 year, and the leaf of bamboo is to adopt on the bamboo for grow 1 year
The weight ratio of the fresh leaf of bamboo plucked, the culm and the leaf of bamboo is 100:7.
Embodiment 3:
A kind of preparation process of bamboo wine, comprising the following steps:
(1) it the preparation of bamboo water: is cleaned after culm and the leaf of bamboo are crushed, then clean broken bamboo is put into pot, be added
Mountain spring water after filter carries out boiling；Remove slag, filter, cool down after obtain bamboo water；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, and are fermented in device jar fermenter
Liquid, fermentation time 20d, fermentation time are October, and temperature is 19-25 DEG C, and not timing is stirred in fermentation process, the grain
The weight ratio of food, distiller's yeast and bamboo water is 100:1:200, and the grain is by weight are as follows: 50 parts of jowar, 20 parts of rice, jade
20 parts and 25 parts of lotus-seed-heart powder of rice；
(3) it the distillation of wine base: will be distilled in fermentation liquid device saccharifying tank, distillation obtains 60 degree of wine base as base
Wine is filtered and is cooled to room temperature rear spare；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, obtained
Bamboo base liquor, the weight ratio of the base liquor, the fresh leaf of bamboo and chrysanthemum are as follows: 100:10:2；
(5) preparation of bamboo wine: the bamboo base liquor for having impregnated 2 years or more is opened into cylinder and filters off solid impurity；In the ring of bamboo living
Upper aperture, the bamboo that filtered 500 milliliters of bamboo base liquor is injected into ring by aperture is intracavitary, will with bamboo stick after injection
Aperture is blocked；Every bamboo selects 3 rings injection bamboo base liquors, mutually non-conterminous between 3 rings；Select 3 rings be
Section 10 ring, Section 12 ring and Section 14 ring of the moso bamboo of growth 2 years, diameter and length be respectively 8cm*14cm,
10cm*16cm and 12cm*19cm；
(6) preparation of bamboo wine finished product: allowing after being marked with the bamboo continued growth 14d of bamboo base liquor, will be marked with the bamboo of bamboo base liquor
It is cut down together with the bottom of upper section ring connected to it and the top of next section ring, the slub length part cut down is
29cm, 31cm and 31cm；By the oblique cutting in the top for the ring cut down, the first aperture and second small is opened up on the bamboo wall at angle
Hole, first aperture and second orifice are oppositely arranged, and portable rope is sequentially passed through the first aperture and second orifice and is knotted；
(7) the finished product bamboo wine that step (6) obtains is placed in hermetic bag and is vacuumized, the finished product bamboo after sealing is vacuumized
Wine is placed in refrigeration indoor storage；
Bamboo in the step (1) is the culm of the bamboo of growth 1 year, and the leaf of bamboo is to adopt on the bamboo for grow 1 year
The weight ratio of the fresh leaf of bamboo plucked, the culm and the leaf of bamboo is 100:5.
The yield and degree of the bamboo wine of above-described embodiment 1-3 preparation are measured, take the average value of 3 section bamboo wine, as a result
It is shown in Table 1；
Table 1
| It injects bamboo base liquor (ml) | Output bamboo wine (ml) | Base liquor degree | Bamboo wine degree | |
| Embodiment 1 | 500 | 510.8 | 60 | 52 |
| Embodiment 2 | 500 | 514.6 | 50 | 45 |
| Embodiment 3 | 500 | 504.7 | 60 | 56 |
In conclusion the preparation process of bamboo wine provided by the invention, easy to operate, required manpower is few, used machinery
Equipment is seldom, and required cost is relatively low；The base liquor obtained using the co-fermentations such as bamboo water and lotus-seed-heart powder, jowar, distillation, using life
Material fermentation, fermentation efficiency is high, and coixlacrymajobi powder is conducive to microbial fermentation, and its water-soluble nutrient substance is dissolvable in water in base liquor simultaneously, Semen Coicis
Powder and jowar co-fermentation can reconcile the mouthfeel of base liquor, so that long at wine mouthfeel more preferably faint scent and have qualcomm meridian, promoting the circulation of qi
With blood, the positive dispelling cold of temperature, soothing liver-qi stagnation and other effects, obtained base liquor fresh bamboo sap content is higher, biological enzyme containing in bamboo, amino
Acid and vitamin；Be put into the fresh leaf of bamboo and chrysanthemum in base liquor and impregnate 2 years or more, the harmful substance in base liquor can be made to wave
It sends out, the nutriment in the leaf of bamboo and chrysanthemum incorporates in bamboo base liquor in long period of soaking, and collective effect makes finally obtained finished product
It is suitble to drink in any season, is not easy to get angry, and has anti-oxidant.Anti-aging improves the health-care efficacies such as immunity；By bamboo base liquor
Syntrophism in bamboo living is injected, during the growth process, bamboo absorbs the harmful substance in bamboo base liquor, part bamboo base liquor and bamboo juice
It replaces, so that more nutriments are dissolved in bamboo base liquor in bamboo juice, finally obtained finished wine golden yellow color changes
The degree that is strong, reducing bamboo base liquor of bamboo base liquor, so that finished product mouthfeel is more soft, new fragrant, the aromatic strongly fragrant nature of bamboo of taste.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description are applied directly or indirectly in relevant technical field, are similarly included in this hair
In bright scope of patent protection.
Claims (10)
1. a kind of preparation process of bamboo wine, which comprises the following steps:
(1) by one of culm and the leaf of bamboo or two kinds of progress boilings, bamboo water the preparation of bamboo water: is obtained after filtering；
(2) preparation of fermentation liquid: grain, distiller's yeast and bamboo water are mixed, fermented to obtain fermentation liquid；
(3) it the distillation of wine base: will be distilled to obtain base liquor in fermentation liquid device saccharifying tank obtained by step (2)；
(4) preparation of bamboo base liquor: the fresh leaf of bamboo and chrysanthemum are cleaned after draining moisture to be put into cooling base liquor and is impregnated, is obtained by filtration
Bamboo base liquor；
(5) preparation of bamboo wine: solid impurity will be filtered off after bamboo base liquor ageing；The aperture on the ring of bamboo living, by filtered bamboo
Base liquor is intracavitary by the bamboo that aperture is injected into ring, is blocked aperture with bamboo stick after injection；Every bamboo selects 3 ring notes
Enter bamboo base liquor, it is mutually non-conterminous between 3 rings；
(6) preparation of bamboo wine finished product: the bamboo continued growth 7-15d for being marked with bamboo base liquor is allowed.
2. the preparation process of bamboo wine according to claim 1, which is characterized in that culm and the leaf of bamboo in the step (1)
It is derived from the bamboo of growth 1-3, the weight ratio of the culm and the leaf of bamboo is 100:5-10.
3. the preparation process of bamboo wine according to claim 1, which is characterized in that grain, distiller's yeast described in the step (2)
Weight ratio with bamboo water is 100:1-2:200-220.
4. the preparation process of bamboo wine according to claim 1, which is characterized in that the grain in the step (2) includes such as
0-50 parts of 10-25 parts of coixlacrymajobi powder, the corn of lower parts by weight, 30-80 parts of jowar and 0-50 parts of rice.
5. the preparation process of bamboo wine according to claim 1, which is characterized in that the fermentation time in the step (2) are as follows:
Ferment 13-16d at 26-35 DEG C, and ferment 29-32d at 10-18 DEG C, and ferment 20-23d at 19-25 DEG C.
6. the preparation process of bamboo wine according to claim 1, which is characterized in that base liquor, fresh bamboo described in the step (4)
The weight ratio of leaf and chrysanthemum are as follows: 100:4-10:1-3.
7. according to claim 1 or the preparation process of bamboo wine described in 6 any one, which is characterized in that bamboo in the step (5)
The time of base liquor ageing is at least 2 years.
8. the preparation process of bamboo wine according to claim 1, which is characterized in that the work bamboo of the step (5) is growth 2 years
Bamboo, the diameter of the ring is 8-12cm, length 13-20cm.
9. according to claim 1 or the preparation process of bamboo wine described in 8 any one, which is characterized in that the step (5) is in bamboo
On section the step of aperture are as follows: it is small with electric drill to open up first in the bottom end of a section ring of the top for the ring for needing to inject bamboo base liquor
Hole, reuses that microbit is oblique to protrude into the first aperture and the ring in the top for the ring for needing to inject bamboo base liquor is covered and opened up
Second orifice, it is finally using High Pressure Gun that the bamboo of bamboo base liquor from second orifice injection ring is intracavitary.
10. the preparation process of bamboo wine according to claim 1, which is characterized in that injection bamboo base liquor in the step (5)
Amount is 500 milliliters.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811405083.7A CN109181945A (en) | 2018-11-23 | 2018-11-23 | A kind of preparation process of bamboo wine |
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| CN201811405083.7A CN109181945A (en) | 2018-11-23 | 2018-11-23 | A kind of preparation process of bamboo wine |
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| CN (1) | CN109181945A (en) |
Cited By (5)
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| CN110396461A (en) * | 2019-07-27 | 2019-11-01 | 邯郸黑粮酒业有限公司 | A kind of black grain wine and its brewing method |
| CN111423962A (en) * | 2020-04-20 | 2020-07-17 | 劲牌有限公司 | Preparation method of compound-flavor liquor |
| CN112180055A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Bamboo tube wine quality evaluation method |
| CN113150932A (en) * | 2021-05-12 | 2021-07-23 | 劲牌有限公司 | A method for preparing health bamboo wine with antioxidant activity and bamboo flavor |
| CN115627206A (en) * | 2022-09-05 | 2023-01-20 | 山东环达环保科技有限公司 | Method for brewing wine by solid state fermentation of whole bamboo |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110396461A (en) * | 2019-07-27 | 2019-11-01 | 邯郸黑粮酒业有限公司 | A kind of black grain wine and its brewing method |
| CN111423962A (en) * | 2020-04-20 | 2020-07-17 | 劲牌有限公司 | Preparation method of compound-flavor liquor |
| CN112180055A (en) * | 2020-09-21 | 2021-01-05 | 广东石油化工学院 | Bamboo tube wine quality evaluation method |
| CN113150932A (en) * | 2021-05-12 | 2021-07-23 | 劲牌有限公司 | A method for preparing health bamboo wine with antioxidant activity and bamboo flavor |
| CN115627206A (en) * | 2022-09-05 | 2023-01-20 | 山东环达环保科技有限公司 | Method for brewing wine by solid state fermentation of whole bamboo |
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